Light, healthy, visually tempting and so delicious, Asian cuisine is always welcome at my house. Using my well-seasoned wok, I often make stir-fry. Quick and easy, stir-frying is a great way to use up odd amounts of fresh vegetables — a carrot or two, half a cabbage, a few sweet peppers, mushrooms and scallions, some minced garlic and ginger. Searing them in the wok takes only a few minutes. Toss in some leftover grilled chicken or fish, a splash of soy sauce and some toasted sesame seeds. Bring it all together with a large bowl of steamed rice, and dinner
It shouldn’t feel revolutionary, but beloved cookbook author Julia Turshen has written a healthy cookbook with no limitations. When I pointed this out to her, the culinary force behind “Simply Julia: 110 Recipes for Healthy Comfort Food” was both humbled and sad.
“I both really appreciate hearing that, and I’m also so sad to hear that,” Turshen told me on Salon Talks. “I just think for so long, I know that I confused the words ‘healthy’ and ‘skinny.’ I thought they meant the same thing.”